EurekaMag.com logo
+ Site Statistics
References:
53,214,146
Abstracts:
29,074,682
+ Search Articles
+ Subscribe to Site Feeds
EurekaMag Most Shared ContentMost Shared
EurekaMag PDF Full Text ContentPDF Full Text
+ PDF Full Text
Request PDF Full TextRequest PDF Full Text
+ Follow Us
Follow on FacebookFollow on Facebook
Follow on TwitterFollow on Twitter
Follow on Google+Follow on Google+
Follow on LinkedInFollow on LinkedIn

+ Translate

Electrophoretic study of peptidases in starter streptococci and in cheddar cheese


Journal of Applied Bacteriology 47(1): 65-74
Electrophoretic study of peptidases in starter streptococci and in cheddar cheese
A modified electrophoretic starch gel technique was developed and applied to the detection of peptidase activity in zymograms of crude extracts of Group N streptococci and extracts of cheese made with these organisms. The method required only 0.36 mg of peptide substrate for each test. Dipeptidase, tripeptidase and aminopeptidase activities were detected in strains of Streptococcus cremoris and S. lactis and in curds and cheeses made with these organisms. Intracellular and extracellular fractions of S. lactis showed similar peptidase activity, but with S. cremoris there were fewer peptidases in extracellular fractions. The peptidase composition of curd and cheese extracts of different ages was dependent on the strain and species of starter streptococcus used in making the cheese.

(PDF 0-2 workdays service: $29.90)

Accession: 005349061



Related references

An electrophoretic study of peptidases in starter streptococci and in Cheddar cheese. Journal of Applied Bacteriology 47(1): 65-73, 1979

The contribution of starter streptococci to flavor development in cheddar cheese. Journal of Dairy Research 43(2): 301-311, 1976

The contribution of starter streptococci to flavour development in Cheddar cheese. Journal of Dairy Research 43(2): 301-311, 1976

The release of intracellular dipeptidase from starter streptococci during Cheddar cheese ripening. Journal of Dairy Research 41(1): 137-146, 1974

Accelerated ripening of cheddar cheese with a commercial proteinase and intra cellular enzymes from starter streptococci. Journal of Dairy Research 50(4): 519-526, 1983

Methods for investigating the bacteria in young Cheddar cheese: inhibition of starter streptococci with bacteriophage and a-bromopropionic acid. Jour Dairy Res 27(1): 1-7, 1960

Study of the flavor and consistency problem in buffalo milk cheddar cheese 3 gel electrophoretic analysis of buffalo and cow milk cheddar cheese made under different processing treatments. Journal of Dairy Scienceppl. 1: 58, 1982

Contribution of starter and non-starter lactobacilli to proteolysis in cheddar cheese with a controlled microflora. Irish Journal of Agricultural & Food Research 34(2): 215, 1995

Contribution of starter lactococci and non-starter lactobacilli to proteolysis in Cheddar cheese with a controlled microflora. Lait 77(4): 441-459, 1997

Protein catabolism in Cheddar cheese manufactured with proteinase negative starter and non-starter lactobacilli. Brief Communications of the XXIII International Dairy Congress, Montreal, October 8-12, 1990, Vol I: 260 (484), 1990